Honey Nutty Crust Butter Coffee Bun

12 petite coffee-milk flavoured buns topped with roasted honey nutty crust, and sat on a delicious base crust of caramelised butter and honey,

with a little springy crumb and buttery center 😋

Video of the coffee-milk buns 📹

🔅Yield: 12 small buns

🔅Raw dough weight: 492g

🔅1st proofing: overnight in fridge.

Thaw for 90 minutes before shaping.

🔅2nd proofing: 40 minutes.

🔅Baking temperature: Preheat oven to 190℃ for about 10 minutes.  Bake at 190℃ for 12 minutes, reduce to 160℃ for 6 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.

Ingredients

205g superior bread flour #

25g spelt/superfine wholegrain flour

25g raw sugar

1g instant dry yeast

40g natural yeast/sourdough, 100% hydration*

20g yudane dough^

2g instant coffee powder dissolves in

10g hot water

115g low-fat coffee milk, cold 

10g whipping cream

30g cold water, to be added depending on dough condition

2g low sodium salt

10g unsalted butter, softened

Filling

30g salted butter, cold, cut into 12 pcs

Toppings

About 2 tbsp of honey

20g sunflower seeds, roasted at 150℃

15g pumpkin seeds, roasted at 150℃

About 1~2 tbsp instant oatmeal

# superior bread flour can absorb about 5 to 10g more liquid than normal bread flour.

* 40g natural yeast can be replaced by 20g of bread flour and 20g of water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 20g yudane dough is prepared by combining 10g of bread flour with 10g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

 

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread. 

2. After kneading the dough to window pane, shape the dough into a ball, and keep in a plastic bag coated with a little cooking oil. Keep in a second plastic bag before keeping the dough in the fridge overnight.

3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw at room temperature for about 90 minutes.

4. Turn the dough onto a floured worktop, deflate, and divide into 12 portions.

Shape into 12 balls, cover with a plastic sheet or towel, and rest for 15 minutes.

5.  While waiting, cut the salted butter into 12 portions and store in freezer till needed.

Roast the pumpkin seeds and sunflower seeds at 150℃ till fragrant. Put aside to cool down.

6. Flatten a dough ball, place a cold butter cube in the center, wrap up the dough, and shape into a ball again.

Arrange the shaped dough over a non-stick baking pan, spray some water over, and proof in the cold oven for about 40 minutes.

40 minutes later 👇

7. Start to preheat oven to 190℃ for about 10 minutes.

Apply honey over the surface of the shaped dough, spread evenly. It's alright if a small amount of the honey flows down to the base. The honey will combine with the melted butter into a caramelized golden crust at the base during baking 🍯🧈

Sprinkle roasted sunflower seeds, pumpkin seeds and instant oatmeal over the honey coated tops.

8.  Bake at 190℃ for about 12 minutes, reduce to 160℃ for 8 minutes, turn off the oven and let the breads bake for another 2~3 minutes, or till the top is golden brown.